INGREDIENTS

• Brar Sweet Corn Flour
• Warm water for kneading

Method

• Heat some water in a saucepan. When bubbles start to form around the edges, turn the heat off. Water should be warm but not boiling.
• In a bowl measure 2 cups of Brar Sweet Corn Flour.
• Slowly add 1 cup of water to the dry flour and mix with a spoon so your hands don’t get burnt.
• When the mixture can be touched without burning hands, use your palms to knead the dough.
• Divide the mixture into two portions and continue to knead the dough with the palms of your hands. If necessary, add some more water.
• When both portions are well kneaded, combine them and knead them together.
• With your fingers take a small portion of the dough (paira) and roll it into a ball. Cover the remaining dough with a clean cloth to avoid the dough from drying out and getting cold.
• Finger indentations in the dough will be a guide as to whether the dough is too wet or too dry/hard. If there are no visible finger marks it means the dough is too dry/hard.
• Place a paper towel on the kitchen counter.
• Place a ball of dough (paira) on the towel and flatten out with your hands (It is recommended not to use a rolling pin). If necessary, use some dry flour to help you do this.
• When your roti is ready, carefully place it on a low heated tawa and cook your roti on a low heat.
• When the roti is cooked on one side, flip it over and cook it on the other side.
• When the roti is cooked on both sides spread some butter on both sides.
• Enjoy your hot and delicious Makki Di Roti made from Brar Sweet Corn Flour with Saron Da Saag.